Soups & Salads

Potato & Cheddar Soup

Prep Time: 15 min  |  Cook Time: 20 min  |  Servings: 4  |  Calories: 787
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Potato & Cheddar Soup
Prep Time
15 min
Cook Time
20 min
Servings
4
Calories
787

Ingredients
  • 1 Tbsp. butter or oil
  • 1/2 cup chopped sweet onion
  • 2 cloves garlic, minced
  • 4 cups (2 large) russet potatoes, peeled, cut into 1/2-inch chunks
  • 1 (14 oz.) can chicken or vegetable broth
  • 1 cup milk
  • 1/2 tsp. freshly ground black pepper
  • 1-3/4 cups (7 oz.) Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese, divided
  • 1/2 cup crumbled cooked bacon (optional)
  • 8 (1/2-inch) slices French bread baguette
Directions
  1. Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
  2. Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt.
  3. Meanwhile, place bread on a foil-lined baking sheet. Toast lightly in a preheated 400°F toaster oven or oven 5 minutes. Turn toasts over; top with 1/2 cup of the cheese and pepper. Continue to bake 3 to 4 minutes or until cheese is melted.
  4. Ladle soup into four bowls; top with remaining cheese and bacon, if desired. Serve with cheese toasts.

Serving Size 4

Calories 787

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 23.00g 35%
Sat. Fat 12.40g 62%
Mono Unsat. Fat 6.20g
Poly Unsat. Fat 1.70g
Cholesterol 60mg 20%
Sodium 1480mg 62%
Amount/Serving%DV*
Total Carbohydrate 113g 38%
Dietary Fiber 6g 24%
Sugars 0g
Protein 34g
Amount/Serving%DV*
Vitamin A 59RE
Vitamin C 12mg 20%
Calcium 507mg 51%
Iron 7mg 39%